Preserving Cauliflower (spring)

Freezing Cauliflower (Spring)

General preservation or storage guidance

Preparation About 25 minutes active, plus cooling and freezing

Cauliflower florets freeze well for cooked dishes when blanched briefly, cooled promptly and packed with room for expansion.

Method

1. Choose a fresh, firm spring cauliflower. Remove leaves, rinse the head and divide it into even florets about 2.5–5 cm (1–2 in) across.
2. Blanch the florets in boiling water for 3 minutes. Use batches small enough for the water to return to a boil promptly.
3. Drain and cool immediately in cold water until thoroughly chilled; drain well again.
4. Pack into freezer containers, leaving about 1.3 cm (½ in) headspace. Seal, label and freeze promptly.
5. Use from frozen in cooked dishes. Keep continuously frozen and do not refreeze after thawing.

Pickling Cauliflower (Spring)

General preservation or storage guidance

Preparation About 1 hour active, plus jar processing and cooling

This tested sweet-sour cauliflower pickle uses a measured 5% vinegar mixture, pre-cooks the florets and is processed in a boiling-water canner.

Method

1. For about nine half-pint jars, measure 12 cups (about 2.8 L) of 2.5–5 cm (1–2 in) cauliflower florets, 4 cups (950 ml) white vinegar labelled 5% acidity, 2 cups sugar, 2 cups thinly sliced onion, 1 cup diced sweet red pepper, 2 tbsp mustard seed, 1 tbsp celery seed, 1 tsp turmeric and 1 tsp hot red-pepper flakes.
2. Wash the cauliflower, remove stems and blemished parts, and separate into even florets. Boil the florets for 3 minutes in water containing 4 teaspoons canning salt per US gallon (3.8 L); drain and cool.
3. In a large pan combine the measured vinegar, sugar, onion, red pepper and spices. Bring to a boil and simmer for 5 minutes.
4. Distribute onion and pepper among prepared jars. Fill with florets and hot pickling liquid, leaving 1.3 cm (½ in) headspace; remove air bubbles, wipe rims and fit lids.
5. Process hot half-pints or pints in a boiling-water canner for 10 minutes up to 305 m (1,000 ft), 15 minutes from 306–1,829 m (1,001–6,000 ft), or 20 minutes above 1,829 m (6,000 ft). Follow the NCHFP process and altitude table exactly.
6. Cool jars undisturbed, check seals and refrigerate any unsealed jar. Store properly processed sealed jars cool and dark; refrigerate after opening.

Roasted Cauliflower Freezer Portions for Cauliflower (Spring)

Home recipe · fridge or freezer method

Preparation 15 minutes preparation plus cooking and cooling · Makes About 4 side portions

Cooked cauliflower portions cooled quickly and frozen for later use. This is a freezer recipe, not a room-temperature preserve.

Ingredients

• 500 g fresh cauliflower, washed and cut into small florets
• 1 tbsp rapeseed or olive oil
• ¼ tsp fine salt
• ½ tsp ground turmeric

Equipment

• Oven tray or wide lidded saucepan
• Baking paper (if roasting)
• Shallow freezer-safe containers

Method

1. Heat the oven to 200°C (180°C fan), or set a wide saucepan over medium heat. Wash the cauliflower, remove damaged parts and prepare it: cut into small florets.
2. Toss with the oil, salt and listed seasoning. Roast in one layer until fully tender and lightly browned, turning once; if using a saucepan, cook with a splash of water and a lid until completely tender.
3. Divide into shallow portions and cool quickly. Refrigerate or freeze within 1–2 hours of cooking.
4. Seal, label and freeze at about −18°C. Use from frozen in cooked dishes or thaw in the fridge.
5. Once thawed, use within 48 hours and reheat until steaming hot throughout if serving hot. Do not refreeze thawed portions.